![]() They then met John Soder, Lafayette’s executive chef, who helped them make a watermelon salsa, using ingredients from LaFarm and other local farms.Īfter lunch, the kids looked into microscopes with Megan Rothenberger, associate professor of biology and chair of environmental science and studies programs, to learn about pollution and the microorganisms that live in Bushkill Creek, and identified rocks and their uses with John Wilson, geology and environmental geosciences laboratory coordinator. Students’ first stop on campus was LaFarm, Lafayette’s campus farm, where they toured the grounds with Josh Parr, manager of food and farm, participated in a bug identifying activity, and created bouquets of flowers to take home. #News center easton how toTeaching kids about sustainability, bringing them to the farm where food comes from, showing them the rocks that make the aluminum bottles they use, these are all ways we build a better understanding of our finite resources and how to act sustainably in our daily lives, in a real, and tangible nature.” But it isn’t always so clear when we go to the grocery store or turn on the faucet. It provides us with food, water, air, and the resources we need to live. “We learn to value the Earth, but only if we truly understand the role that it plays in our lives. “Sustainability practices are ingrained into us at a very young age,” says Samantha Smith, Lafayette’s sustainability outreach and engagement manager. It was a full day of fun and hands-on learning, with the goal of cultivating awareness for how kids can have a positive impact on the world around them in their everyday lives. Lafayette’s Office of Sustainability partnered with the Easton Area Community Center to host local kids on campus for a day of education and inspiration.Ĭhildren enrolled in Easton Area Community Center’s summer camp visited Lafayette’s campus in July. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |